Any other suggestions or am I just fighting the typical learning curve for a new wannabe barista? I feel like I have read hundreds of pages of threads on CG and HB and watched enough videos to make this much easier, but there doesn't appear to be any way to bypass the "welcome weeks" of moving to the semi-automatic world.

I too have a Vario, and I fiddle with it also. My adjustment is (today) @ 2 E (mine has the macro scale from 1-10 and the micro from A-W). But, that is today, it changes day to day (1 or 2 micro clicks max).

Remember that is my machine and yours may be (probably is) calibrated differently.

The full pull time with 7 sec Pre-infusion is 24 sec. I weigh 19 g charges to my La Marzocco basket or 18g to my BDB single wall basket. Both give very good shots.

OBTW the la Marzocco basket introduces a whole new set of variables so don't go there just yet. You should be able to get good pulls from the stock BDB basket (JMHO).

I have a naked PF from Breville that I have used to check the streams (handy but not necessary) and I use a shot glass (I have a 3 ounce, very necessary ) to check the volumes.

I also let the crema "subside" to measure shot volume (it seems to be best about 2 1/2 oz with crema).

I like to write down notes on each shot i.e. observations tasting notes etc. So far, I have done (according to the machine 110-120 shots)

The set up on my machine (times etc.) are almost exactly the same as the factory defaults, so it can and does do great shots.

So hang in there and don't get too worried. You'll be fine. I got it to work so anybody can QED!

Yes, I have been using the preset double button. I will give it a shot using the manual button and just trying to stop the shot when I see a lot of blonding. My biggest challenge has been more with shots that don't start fast enough (not starting until 15-20 seconds in) or that run too long, so I think I just need to make the grind a little larger. I made the assumption that most people were using the pre-programmed buttons with with BDB, so thanks for the tip on using the Manual button!

Hello everyone. First, I want to say a sincere thank you to everyone here. You've been helping me very much without even knowing it. I purchased the BDB about 6 weeks ago and it's my first espresso machine. To make a long story very short, I was exceptionally close to returning it. Not to get a different machine, but to give up on espresso completely and just stick with my drip coffee. Even though I was using a scale and weighing my beans (18g) for every shot, I couldn't get anything close to something drinkable...getting around 3 bars at ~ 20 seconds. I wasn't using the freshest beans and I'm using the KitchenAid PL grinder at the finest setting (after modifying it). I know the KA is not great for espresso. I'm getting a Vario for Christmas. Also, I don't like straight espresso. I like lattes and other milk based drinks. So I really have no palette for espresso, but I did taste most of the shots and they were indeed sour as expected. Then again, since I've never had great espresso, maybe I would like it straight if I had a great shot.

Well, after reading further and further into this thread, I went to a local shop and bought freshly roasted beans. Immediately made a huge difference! 9 bars from 30-40 seconds! I couldn't believe the difference having fresh beans made. It makes all the difference as many of you said.

I do have a couple of questions though. I'm using the 2cup button. I know from reading here, I should be using the manual button. But how do I know when I should stop it? I'm consistently weighing 18g of beans. With the 2cup button, I'm getting 1.5oz. I know I should be getting about 2oz. I'm just not sure how you know when to stop the manual button. I am using all the defaults as well, pre-infusion pressure (60%), pre-infusion time (7 secs) and I do see coffee flowing right at 10 seconds on the shot clock as expected.

Second question...I read in the manual that it mentions wiping the PF and basket dry after each shot to prevent channeling. I have not been doing this at all. Is it really necessary, especially since it's best to discard the first shot of each day?

Also, I've noticed from some of the videos posted that my initial flow of coffe is not as thick as others. It's certainly not dripping but it's much more of a thin flow. I do get good crema and the shots "look" very good once done. I'm pretty anxious to get the Vario as I know this is going to improve things greatly.

Again, thank you all so much for the tremendous information. You really saved me from taking this thing back (after buying it on sale at WS at 20% off, no less) and ending my foray into espresso before it really began.

I've been using a 2 to 1 guideline and weigh the shots so 18g of beans, I shoot for 36g liquid in around 32-35 seconds on the shot clock. I don't know if that's a normale, ristretto or any of the other fancy names. <g> I just know it tastes good.

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